Half an Hour to Cooking Tasty Kombu & Tuna Wasabi Mayo Salad
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To make an unforgettable Kombu & Tuna Wasabi Mayo Salad, below are the materials needed:
- Get 20 g of Dry Shredded ‘Kombu’ (Kelp).
- Get 1/4 of Onion *thinly sliced.
- Use 1/2 of Carrot *sliced into fine strips.
- Take 1 of (*95g) Canned Tuna *drained.
- You need 1 tablespoon of Soy Sauce.
- Use 1-2 teaspoons of Wasabi Paste.
- Take 2-3 tablespoons of Japanese Mayonnaise.
- Get of Salt *optional.
After readying the materials, now you are good to make your appetizing Kombu & Tuna Wasabi Mayo Salad by following the procedures on this section:
- Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again..
- In a mixing bowl, place Soy Sauce and Wasabi, stir to combine, then add Mayonnaise and mix. Add all other ingredients and combine well. Season with Salt if required..
Simply soak this kombu for dashi with bonito fish flakes to make a homemade dashi stock - the delicious base for Japanese soups, sauces and dressings. Not bad for a piece of seaweed. Kombu is a sea vegetable and is the key ingredient used to make Dashi, a stock popular in Japanese cooking. Try cooking it with Clearspring dried Shiitake mushroom to create a balanced, umami-rich base for your soups, stews and sauces. It's similar in flavour to Nori seaweed and contains many of the same vitamins and minerals, however, nori is seaweed and Kombu is kelp.
Recipe : Kombu & Tuna Wasabi Mayo Salad
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step by step to make Kombu & Tuna Wasabi Mayo Salad
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